Kaima Parotta or Chilli Parotta - Vegetarian

Inspired by the Chilli parotta eaten in various South Indian Digs such as Sharavana bhavan and Annapurna...

Ingredients:

Malabar parotta - (frozen)- 4- small - pan heated to a soft consistancy and chopped into 1 inch bits

Onions - 1 small chopped



Tomatoes - 2 large purreed
1/2 onion - minced
1/2 - Bell pepper - chopped into 1 inch cubes
small piece of cauliflower - chopped into small pieces
1 potato - chopped
peas
Garlic and ginger paste - 2 tspns

The masala mix:

chilli powder
turmeric
ketchup - 1 spoon
dhania ( coriander powder) - 1 spn
Cilantro leaves
curry leaves
Shan Tikka Masala
Dhania/ mint ground into a paste

Prep method:

Heat oil in a pan ( make this a Wok style pan for a better result).  Add the ginger garlic paste.  Fry till golden.  Add onions and fry till its transparent and sizzling.  Add the bell peppers, potatoes, Cauliflower, peas and fry until the veggies get a slightly roasted look.  Then add the tomato puree.
After about 3 mins of frying on med. heat, add the masala mix one by one, stirring in between every addition.

Add a small sprinkling of water if the masala is dry-ish and cover.  Let the steam cook the veggies.  Once the veggies are done cooking and the whole mix is in a semi dry state, Add the pieces of paratha and mix well.  Stir well and let it soak up the gravy and the spices in a low heat for about 5 minutes, stirring constantly.

Add Coriander leaves, a wedge of lime / lemon and serve with raitha.

Paruppu Rasam - Rasam with Dhal

Rasam- the very word evokes love and warmth.  Rasam is my ultimate comfort food, with it's aromatic blend of spices that soothes an upset stomach, a rancid cold that will not go away, a nagging feeling of restlesness.  This is also the Rasam that my family and friends beg for when they are sick. Now, there are as many types and tastes for rasam as there are households in South India.  This is a recipe made in my family for generations- each person following the same recipe and yet ending up with a different taste...   This is a Rasam that only tastes good when you use your hands to mix.  Make sure you wash them well, before plunging them in to have fun...

Main Ingredients:

Dhal- toor dhal- softly cooked and mashed ( 1/2 cup- after cooked)
Tomato - 1 large
Tamarind- Lime size ball

Spices to be ground:  Use a pestle and hand grind this to a very coarse powdery paste. As shown in picture to the right...

1/2 spoon Black Pepper
1/2 spoon Jeera ( cumin)
1 clove of garlic



Seasoning:
Mustard seeds
Jeera
Red chillies
Hing ( asofetida) - a pinch

Curry leaves - 10
Coriander leaves- handful


Method of Preparation:

1. Mix the dhal, Tomato and Tamarind in 2 cups of water.  Hand mash all three ingredients until you get a orangeish- yellowish liquid...

Add caption

2. Add the mashed up spices and mix again till combined - Again use your hands.
heat it up in a pot, until it starts to froth and a delicious aroma wafts all around you.

3. Add the Curry and Coriander leaves

turn off the heat.

4. In a seperate pan, heat 1 spn of oil or Ghee and add the seasonings in the order specified.  Add the Jeera only after the mustard sputters and spits.  Do not let it burn.  Just enough to be golden.  remove and add it into the Rasam pot.

Serve with hot rice...  Or drink it plain as a soup.

Fried idlis or Kaima Idlis - Sharavana Bhavan style

Fried Idlis

Leftover idles can be put to excellent use in this recipe that's fantastic on your taste buds while not doing your waist any favors...  Why???

Ingredients:

leftover idlis- Do not use Hot idles.  But rather let them cool and sit out for at least 1/2 day in a covered container. This makes it not absorb as much oil and makes for a firmer end product...

onions- 1 large chopped into small pieces
tomatoes - 2 large - pureed
ginger garlic paste - 2 tsps
Green chillies - 2 - minced
curry leaves- 2 sprigs
coriander leaves - 1/4 bunch


spices:

turmeric
chilli powder
coriander powder
Shan masala - Tikka masala - 1.5 tspns
sugar - 1 spn

Fried idlis ready to be masalized

ketchup -maggi optional



seasoning:

mustard
urad dhal
saunf ( fennel seeds)

Preparation

1.  Chop the Idlis into 1- 2 inch bits and deep fry it till golden brown and crisp.
2.  In a large wide pan- heat 2 tblspns of oil
3.  Add the seasonings and saute for a few minutes
4. Add green chillies, ginger/ garlic paste and saute till it turns golden
5.  Add the Onions and salute till transparent.
6.Add the Curry leaves and tomato puree and sauté for 5 minutes on medium heat.
7.  Add the spices listed in order...  Sautéing in between each addition.
8.  After another 10 minutes of sautéing, the gravy should lose its rawness.
9.  Add the fried idles to the gravy and saute for 3 minutes
10.  Add cilantro/ coriander leaves and serve with Raitha.  Or Plain is pretty yummy too.

Aloo Methi- potatoes roasted with methi leaves

Aloo Methi

Another true and tested Punjabi side dish that is simple, healthful, aromatic and tasty.  Methi ( Fenugreek ) leaves are found in all Indian grocery stores and if all the studies are to be believed- it will lower your blood sugar levels, help with digestive issues, reduce arthritis, clear up your kidney issues, and basically save the world. Gosh, just look it up on webmd...  I love it because Methi leaves have a slightly nutty flavor and a slight bitter aftertaste and adds to a zing to my favorite dishes. I learnt to make this dish from Tarla Dalal.  And it's a staple in my household now, for my kids even, love it.

Ingredients:

Potato- white - boiled, chopped into 1 inch cubes - 2 cups
Methi leaves- 2 cups -  destem the methi leaves and chop them.

Garlic - 2 cloves - chopped
Ginger ( fresh)- 2 inches - chopped
Green chillies - sliced

Seasoning:

Cumin seeds
red chilli - Dried whole
Hing ( asofetida )- 1/4 tspn.
Oil - 2 teaspoons
Turmeric
Salt
Cilantro (Coriander leaves) for garnish

steps:
1.  Prep the Methi leaves - Remove the leaves from the stems and chop them.  Sprinkle salt on the leaves and set aside for about 20 minutes. Methi leaves have a certain level of bitterness to them.  This step reduces the bitterness. If you want to keep it bitter, skip the step.  It is healthier to leave those juices in.

Step 4

after step 3

2. Heat the oil in a non stick pan and add the seasoning.
3.  After it sizzles and starts to brown, add the green chillies, ginger and garlic to the pan.
4.  Add the potatoes and fry till it starts to get golden.
5. Add the turmeric, chilli powder ( if you want it spicier) and salt
6.  after 2 - 3 minutes- add the methi.  If you have it sittingin salt, you should notice that the leaves have traspired water.  Give the leaves a squeeze to remove this excess water before adding to pan.
7.  Roast till done...
8. Garnish with Cilantro and serve hot with rice, or roti...

Pav Bhaji - a beloved street food of India

In India, Pav Bhaji is a beloved street food.  Huge iron pans would be fired up and all the vegetables would be arranged in heaps at the rim.  The making of Pav Bhaji is pure theater.  The street cook would brandish his huge spatulas. The pan would hiss and sizzle as he deftly added the main vegetables and the tomatoes and dash off various spices and powders with adroit twists of his palms.  The rhythmic tapping emanating from the stirring and mashing of the Pav Bhaji usually attracted a crowd of people- me included.  When the Bhaji was done, it would be served with a dollop of butter, freshly buttered bread and a topping of chopped onions/cilantro and a wedge of lemon :)  This, my friends, is pure heaven...

Ingredients:

1. Potatoes - boiled, peeled - 4 medium sized red or white potatoes ( russet is fine too)

Boil/ steam the following till soft with a little salt

2. cabbage - 1 cup (chopped)

3. carrots - 2 - peeled, and cut into big pieces

4. beans - 1/3 cup ( chopped)

5. green peas - a handful

6. Cauliflower - 1/2 head cut into florets

7. Pav Bhaji Masala -( Everest, MDH, Badshah are all good) and Coriander/cumin powder ( Dhan jeera)

8. Tomatoes _ 4 large chopped fine

9. onion- 1/2 cup- chopped fine

10. cilantro

11. lemons - 1

12. Rolls of bread- Hawaiian sweet rolls taste the best, but any roll works

13.  Oil and 1 spoon of butter

Steps:

mashed veggies

1.  Add the boiled potatoes to the steamed vegetables and mash into a pulp...

tomatoes and onions cooking

2. Heat a large wok with 2 spoons of oil and add half the chopped onions and then the tomatoes and 1/4 cup of chopped cilantro and cook till it is soft.

3.  Add 4 spoons of the Pav bhaji masala and fry for 30 seconds 

4.  Add the Vegetable Mash

5.  add 1/2 cup of water and salt to taste

6.  stir the mixture constantly as it cooks and coagulates

7.  Add 1 spoon of dhanjeera powder to the pan and keep stirring.

8.  For added taste, you may choose to add a spoon of butter to the pan.  You can also add another spoon of Oil.  When the bhaji is well cooked and looks as it does in the topmost picture, turn off the heat.

9.  Cut up the roll into 2 and smear with with a little butter and paprika and quickly toast it on a pan till golden.

the Pav Bhaji masala

10.  Serve the Bhaji with chopped onions and cilantro on top with a wedge of lemon and hot buttered rolls on the side.

ENJOY 

Vegetarian Mexican pizza

A Vegetarian Mexican pizza

Inspired by the dish from our very own ubiquitous TACO BELL.  (Yes, indeed), this mexican pizza combines crunchy tortilla shells with fleshy avocados, zesty cilantro, beans and cheese for a delightful meal. Its very filling :)  And the kids love it...what more can one ask for when one feeds ever hungry teenagers?








Ingredients: 

Some of the ingredients

1. Crunchy tostadas
2. Rosarita's vegetarian refried beans (You can use any kind of refried beans).
3. Tomatoes- cut into small cubes
4. Avocado- peeled, pitted, scooped out and cut into small cubes
5. Onions - cut into small cubes
6. Taco seasoning -1/2 spoon
7. Taco sauce Or enchilada sauce
8. Cheese ( mixed or mexican or any kind that melts)
9. Cilantro- chopped
10. Canned jalapeño - or fresh jalapeño - optional, if you want to kick things up a little bit

Steps:

1.Open the can of beans and empty into a microwaveable glass container. Stir in and mix well the 1/2 spoon of Taco Seasoning and microwave for 2 minutes.

2. Pull out two Tostadas - Place one of them on a microwaveable plate and spread it with about 3 tablespoons of beans.  Add a small sprinkling of tomatoes, onions, avocados, taco sauce or enchilada sauce, cilantro and 1 tbsp. of cheese. Add the optional jalapeño for a kick.  (It's awesome!)

3.  Take the second tostada and press it on the top, as you would a sandwich.

4.  Sprinkle a bit of cheese and drizzle another spoon of sauce on top and top off with a few chopped tomatoes and cilantro.

5.  Microwave for about 30 seconds to 1 minute, watching for the cheese to melt.

Remove, cut into quarters, and serve.

Can serve with a dollop of sour cream or greek yogurt (For a healthier alternative)

Authentic Punjabi Rajma

Rajma 

Rajma ( red kidney Beans cooked in the traditional Punjabi style)  Ubiquitous in so many cuisines ( think mexican beans, the Chilli of the US, Soups of Italy) around the world, the humble red bean is a powerhouse of nutrition - a good quality carbohydrate and lean protein, low in fat and the two amino acids which regulate insulin levels — arginine and leucine are present abundantly in red kidney beans. In addition to being an excellent source of protein, Rajma contains antioxidants that boost our immune system.

Not to mention, that this is comfort food for millions of Punjabis and a favorite of my son's... Combining this with white fluffy Basmati is the traditional way.  But, if you want the healthier option, you will want to go with brown rice or steel cut oats. Roti, Phulkas, Parathas or Corn tortillas, are all fair game as a combo as well.

Ingredients required:

While this is not very labor intensive, you need to plan ahead to make rajma, as it requires soaking overnight.  

definitely soak it

1.  1 cup of Red kidney beans - soaked overnight

2.  Ginger - 2 inches worth - sliced 

3.  Green chillies - 2- 4 slit 

4.  Onion- 1 medium sliced

5. Tomato- 1 small roma - sliced

6. Bay leaves - 2

7.  Cinnamon - 1

8.  Cloves - 2

9.  Cumin seeds - 1 spn.

10.  Coriander seeds - 2 tspn

11.  fennel - A pinch

powder 10 and 11 together.

12.  turmeric powder

13.  Amchoor ( dry mango powder) or lime juice

14. Badshah Chole masala - 1.2 tspn.  If you want spicier version

15.  handful of cilantro/ coriander leaves

in case u are going- what??

Method of Prep :

1.  In a pressure cooker, add a spoonful of oil and a spoon of ghee and heat till moderately hot.

2.  Add the bay leaves, cinnamon and cloves.

3. In about 10 seconds, add the cumin and onions and saute till the onions get soft and transluscent.

and it smells absolutely heavenly...

ginger and green chillies

4.  Add the tomatoes, ginger and green chillies and saute for a minute 

5.  Add the soaked Rajma to the mix and add 2.5 cups of water.

6.  Add salt and the coriander/ fennel powder, turmeric and pressure cook this for about 5 whistles. 

coriander seeds with a pinch of fennel 

remove the cover of the cooker and check

The Rajma needs to be soft and easily broken into.  Do Not undercook the Rajma.  If undercooked, cover it back and turn it up for a few more whistles.

7.  Once you cook the rajma,   Add 1/2 spn. of Chola masala if you like it spicier.   Add Mnago Powder (Amchoor) if you like it to be a little sour...

8.  Then, it's time to reduce it and make it the consistancy you like.  Rajma can go the range from gravy like to semi gravy.  It's more soupy in its consistancy.

9.   add the Cilantro leaves.

10.  If you are using lime/lemon juice instead of Mango powder ( amchoor), nows the time to add it. 

Serve hot with rice or roti.  I always add a raitha or yogurt to this and a salad for a complete meal...

Hints for cooking the Rajma:  

1.  Cook Red kidney beans fully. The time to cook this will vary depending upon how old the beans are.  Always try to use beans that are fairly new.

2.  You can substitute canned beans.  Do not pressure cook it in that case.  Be aware that the taste is not nearly the same, but will work if you have to have rajma and don't have the luxury of overnight soaking :)

3.  If you like a creamier version and the spices seem much, add a dollop of butter to the pot when you are reducing it. Or milk/ coconut milk.  Or alternatively, add a tablespoon of yogurt to the end product before serving...

Enjoy!

Berry Bread Delight - Vegan alternatives listed

 A quick and easy dish that is a variation of french toast - bursting with berries - I used strawberries,blueberries in the dish and bananas as topping.  Use succulent raspberries as a topping if available. Berries of all types are super special due to their high levels of phytochemicals, flavonids and other compounds that combat carcinogens, help protect cells from damage which leads to improved memory, reduces risk of parkinsons, and leads to the control of diabetes.

Ingredients:

Bread - whole grain or your family favorite -  They also taste great with Hawaiian rolls.  - 4 slices - toasted with a slight addition of butter and cut into 2 inch cubes

Berries- 3 strawberries, 1/2 fistful of blueberries - cut the strawberries into bits.

1 egg - beaten together with a 1/4 cup milk, 1/2 spoon sugar and a dash a vanilla

Method of prep:

In a saucepan- heat 1/2 spoon of butter and add the cut strawberries and blueberries.  Let cook for 2 mins till slightly soft.  

Add the toast into the mix- stir it quickly and allow it to coat the bread.  At this point a few of the fruit might burst and mix into the bread causing a lovely rich color.  Quickly, add the whisked egg/milk mixture to the saucepan, coating the bread/ berry mixture.  

Allow to cook and turn the mixture frequently, taking care to not break the bread and mush up the dish.  allow it to crisp and attain a golden brown color.  Transfer to plate, top with sliced bananas, raspberries and a dash of honey and serve.  

Healthier additions and modifications: 

1. Toasted almonds

2. Chia seeds (Although when I sneak this on to my kids plates, they always seems to find out and shake their heads dolefully :) )

3. eliminate the sugar and make it with 1/2 spoon honey/ or maple syrup or any natural occuring sweetener

4. Make it with almond milk instead of milk

5.  Use a Gluten free bread like Udi's...  In which case, soak in the milk mixture and toast like french toast before tossing with the berries. - This is to ensure that you are soaking the bread with the flavors prior to cooking...

Vegan modification:

Instead of egg:  Use 1/4 cup of silky tofu and grind it into a liquid.  Proceed with almond milk instead of regular milk

Pineapple Rasam

Yes, you read that right...  Pineapple Rasam!!!   Definitely takes the crown as my favorite rasam- as it showcases the sweet and tart flavors of the Pineapple and is quite a complex and interesting piece of work.  Add a bite with black malabar peppers  and grind it up the rich texture of coconut... This one will have your senses singing.

To make this heavenly concoction you will need:
Step 1

To start off and Boil:

1.  Pineapple chucks - about 1 cup ( cubed and pureed) with one cup of water

2.  Toor dhal - 1/2 cup - boiled till it's soft and mashed

3. Tomato - 1 roma - chopped

Mix the three above ingredients in a pot and set it to boil on a low heat...

Step 2
To be sauteed and ground into a paste :

Saute the following in a small saucepan with 1/2 spoon of ghee ( be sure to turn down the heat to a medium low or you will get a smoking, burnt mess that will set off the alarms and cause the firetrucks to appear)

Add the ghee to the saucepan and when its a little hot, add in order given below

1.  1 spoon -urad dhal ( type of lentil) - saute lightly till slightly golden and gives off a lovely aroma

2.  1 spoon channa dhal ( type of lentil) - Same as above

3.  coconut - about 2 sq. inches   - Add till golden

(Ok... so the thing with coconut - I prefer to use fresh coconut and just cut it into pieces and store it in the freezer.  However, you are welcome to use sliced or grated frozen coconut as well.  However, Do not use coconut powder, dry coconut or coconut milk.  That will ruin the dish)

4.  2 red chillies or green chillies

5.  1/2 spoon - Cumin ( jeera)
6.  1/2 spoon - Pepper
7.  A couple of pinches of Hing ( asofetida)

 Let cool and give it a good whirl in your handy dandy Mixer/Food-Processor/Mortar-Pestle...  Anything that makes it into a globby paste.

Step 3:
Add this paste and salt (To taste) to the pineapple and dhal concoction and let it boil for about 5 - 7 minutes.
Add a handful of cilantro and about 5 curry leaves-  all chopped up to release the flavor of the herbs.

Check the salt, sweetness or sourness of your rasam.  Your rasam needs to have both tastes in it. But this is very contingent upon the pineapple you use.   To enhance sweet- Add some brown sugar, for sour- add lime juice or tamarind...

When the whole mix above starts to smell delicious and the neighbors who are walking the dogs outside pause near your kitchen window, turn off the heat.

It's time for the most important final step- the Seasoning...

Step 4:

The Seasoning:
The step is the difference between a great dish and one that's just whatever...

So to make it great...   Add a 1/2 spoon of ghee to a saucepan and when it starts to get a it hot, add mustard, curry leaves, hing and red chillies.  As it sputters and dances, whisk it into the waiting Rasam pot and let the sounds sizzle and the flavors combine.


Serve with hot rice - brown/white.  And Papad...

This recipe is dedicated to a lady who is as sweet and interesting as the dish itself- Sarita :)  Here ya go.